Cuban Ropa Vieja - Crock Pot (Oamc)

A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.

• Ready In: 4 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs beef flank steak
• 1  tablespoon  vegetable oil
• 1  cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1  small onion, sliced
• 1  green bell pepper, seeded and sliced into strips
• 2  garlic cloves, chopped
• 1  teaspoon fresh cilantro, chopped
• 1  tablespoon olive oil
• 1  tablespoon vinegar

Directions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Brown the flank steak on each side, about 4 minutes per side.
3. Transfer beef to a slow cooker.
4. In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
5. Stir until well blended.
6. Pour over flank steak in slow cooker.
7. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
8. When ready to serve, shred meat and serve with tortillas or rice.
9. If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
10. To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.